As soon as Ottolenghi and his team released Sweet, I could not resist and first thing I did the morning after was ordered it online. I am a big passionate of combining new flavours and ingredients into my desserts, and this is something that play a key role in this book.
The recipe I bring you today originally was made in a 23 cm round cake, but unfortunately I do not have that size available, so I divided the recipe in half and I used an 18 cm spring form cake.
Makes 8 servings
INGREDIENTS
2/3 cup (80g) ground almonds
1/4 cup (20g) shredded coconut
1/2 cup (100g) light brown sugar, packed
1/3 (35g) all purpose flour
1/4 teaspoon baking powder
A pinch of salt
2 large eggs
1/2 cup (100g) unsalted butter, melted
1 teaspoon vanilla paste
Zest from 1 lemon
70g fresh blueberries
Toping
30g fresh blueberries
1/4 cup 20g almond flakes
DIRECTIONS
1. Preheat oven to 350ºF (180ºC). Grease and line an 7-inch spring form cake.
2. In a large bowl combine, the six first ingredients (ground almond, coconut, sugar, flour, baking powder and salt). Whisk thoroughly to remove any lump and bring more air into the mixture.
3. In another bowl slightly whisk the eggs, the melted butter, lemon zest and vanilla paste until everything is combined. Add this mixture into the dry ingredients and mix until just incorporated.
4. Fold in the blueberries and pour the mixture into the prepared pan. Level the top of the cake with a spatula and sprinkle over the remaining blueberries and almond flakes.
5. Bake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.
Serve warm or at room temperature. keep the cake into a cake box or airtight container up to 3 days.
Recipe from Sweet Cookbook by Ottolenghi
Enjoy!
Love ByCookie